Pebre 
(Chilean cilantro sauce for grilled meats)

Written by on in Recipe
Pebre (Chilean cilantro sauce)
Image by Wikimedia: Piterquin

Pebre is a spicy herb sauce commonly served in Chile as a condiment with grilled meats, poultry or seafood.

Pebre

Pebre

Course: Sauces, CondimentsCuisine: Chile
Makes about

1.5

cups

Pebre is a spicy herb sauce commonly served in Chile as a condiment with grilled meats, poultry or seafood.

Ingredients

  • Cilantro, chopped — 2 bunches

  • Scallions, chopped — 3 or 4

  • Garlic, crushed — 2 or 3 cloves

  • Hot chile peppers, chopped — 2 or 3

  • Red wine or sherry vinegar — 1/4 cup

  • Salt and pepper — to taste

  • Tomatoes, seeded and finely chopped — 1/2 cup

  • Olive oil — 3/4 cup

Directions

  • Add all the ingredients except for the tomatoes and olive oil to a blender or food processor and pulse until smooth but still a little chunky.
  • Remove to a bowl and stir in the tomatoes and olive oil.
  • Adjust seasoning and let stand at least 1/2 hour to allow the flavors to mingle. Serve at room temperature.

Pebre Notes and Variations

  • Substitute a bunch of parsley for one of the bunches of cilantro.
  • Use 1/2 chopped onion instead of the scallions.
  • Ají peppers are used in Chile, but other types, like serrano or jalapeño, will work.
  • Eliminate the chopped tomatoes.

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